Halloween will be here before we know it. It is one of my favorite holidays and I created this fun recipe for you! When I saw pumpkin-shaped gnocchi for the first time, I knew I had to remake it but also put my Staley twist on it! This recipe really is simple but flavorful to make!
First thing is first, we need to make the gnocchi. This part is pretty simple and only requires a few ingredients. Peel and boil 1 medium sized russet potato. You want this to be fully cooked, tender all the way through. Next you want to mash it. Once the mashed potato has cooled, to the same bowl add 1 1/3 cup of all purpose flour, 1/3 cup pumpkin puree, 1 egg, salt, pepper, a dash of nutmeg and mix. If you think your dough is too wet, add more flour 2 tbsp at a time. If you think your dough is too dry, add pumpkin puree 2 tbsp at a time.
Roll the dough into a large ball and cut into smaller sections and work with each one, one at a time. Now comes the fun part…the shaping! Make about 1 inch dough balls and use a toothpick to make the indentations for the pumpkin. There is no right or wrong way to do this! Then carefully stick a rosemary leaf in the middle. Boil these and once they float they are done.
For the faces, I used dry sushi seaweed sheets and cut small triangles and mouths. This part is a bit time consuming and I prepared my faces in advance. I laid the faces for each one on a plate so they were already organized. Once the gnocchi are cooked, add your faces. The dampness from the pasta water will be enough to adhere the seaweed to the pasta.
Finally for the sauce, add 2 tbsp of butter to a pan. Pour in 1/2 cup of heavy cream, 1/3 cup finely grated parmesan, salt, pepper, nutmeg, and dried sage into the pan. Let this all combine and reduce the heat to low to simmer and thicken. Plate with the sauce then pasta and enjoy!
Easy Jack’O Lantern Pumpkin Gnocchi
Equipment
- Large Pot
- Mixing Bowls
- Potato Masher or Fork
- Toothpick
- Small Pan
- Scissors or Knife
Ingredients
For the Gnocchi:
- 1 medium russet potato
- 1 ⅓ cups all-purpose flour
- ⅓ cup pumpkin puree
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp nutmeg
- 1 nori seaweed sheet (for Jack’O Lantern faces)
- Fresh rosemary leaves for stems
For the Sauce:
- 2 tbsp butter
- ½ cup heavy cream
- ⅓ cup finely grated parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp nutmeg
- 1 tsp dried sage
Instructions
Prepare the Gnocchi Dough
- Peel and boil the potato until tender. Mash in a bowl and let cool until comfortable to touch.
- Add pumpkin puree, flour, egg, salt, pepper, and nutmeg. Knead until it forms a dough ball.
- If the dough is too sticky, add flour 2 tbsp at a time. If it’s too dry, add pumpkin puree 2 tbsp at a time.
Shape the Pumpkin Gnocchi
- Cut the dough into smaller sections. Roll into 1-inch balls.
- Use a toothpick to press gentle indentations around each ball to create a pumpkin shape.
- Insert a small rosemary leaf in the center for the “stem”.
Boil the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop in the gnocchi and cook until they float to the top (about 2-3 minutes).
- Remove with a slotted spoon and set aside.
Make the Jack’O Lantern Faces
- Cut small triangles and mouths from a nori (seaweed) sheet using scissors or a sharp knife.
- Use the natural dampness from the gnocchi to adhere the faces to each piece.
Prepare the Creamy Parmesan Sauce
- In a small pan over medium heat, melt butter.
- Stir in heavy cream, parmesan, salt, pepper, nutmeg, and dried sage.
- Simmer until thick and creamy, about 3-5 minutes.
Serve and Enjoy!
- Pour the creamy parmesan sauce onto plates.
- Arrange the pumpkin gnocchi on top.
- Enjoy your fun, festive Jack’O Lantern Pumpkin Gnocchi!
Leave a Reply